Garlic / Red Peppers / Shallots / (1) Veal Scaloppini / (3) Grilled Jumbo Gulf Shrimp Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth over low heat and keep warm.

2. 2

   Sauté Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic, diced red bell pepper, and chopped shallots. Sauté until softened, about 5 minutes.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is well-coated and slightly translucent.

4. 4

   Add Broth Gradually

   Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, continuing until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Finish the Risotto

   Once the rice is cooked, stir in the grated Parmesan cheese and butter. Season with salt and black pepper to taste. Remove from heat.

6. 6

   Cook the Veal Scaloppini

   In another skillet, heat a tablespoon of olive oil over medium-high heat. Season the veal scaloppini with salt and pepper, then cook for 2-3 minutes on each side until golden brown. Remove and keep warm.

7. 7

   Grill the Shrimp

   In the same skillet, add the jumbo Gulf shrimp and cook for 2-3 minutes on each side until pink and cooked through.

8. 8

   Serve

   Plate the risotto and top with the veal scaloppini and grilled shrimp. Garnish with extra Parmesan if desired.